DATES & LOCATIONS
16-20 January 2023 - Antalya, Turkey
DONECATEGORIES
Job ShadowingCONTENT
TURKISH CULINARY ART
Turkish cuisine is the national cuisine of Turkey. The Turkish Cuisine of the Republican Period, which is the heir of the Ottoman culture, both influenced and was influenced by the Balkan and Middle Eastern cuisines. In addition, Turkish cuisine shows differences according to the regions. Many regions such as the Black Sea cuisine, the Southeastern cuisine, and the Central Anatolian cuisine have a rich food reservoir of their own.
Eating and drinking styles, which contain flavors that differ from region to region, have a different meaning in special days, celebrations and ceremonies. Turkish Cuisine contains many dishes and food types as well as examples that can serve as a source for healthy and balanced nutrition and vegetarian cuisine, as well as in terms of variety and suitability for the palate.
Learning Outcomes:
All the participants will:
- Learn the Turkish Cuisine
- Learn Turkish Culinary Art
- Learn the specific details in Turkish Culinary
- Get the idea how to teach Turkish Culinary Art to the students
- Be able to compare the Turkish Culinary with their Culinary
Objectives of the Program:
- Learning the Turkish Cuisine
- Learning Turkish Culinary Art
- Learning the specific details in Turkish Culinary
- Getting the idea how to teach Turkish Culinary Art to the students
- Being able to compare the Turkish Culinary with their Culinary
Methodology:
- Focusing on practical and skills-based interactive learning
- Creating immediate feedbacks
- Brainstorming
- Working in groups cooperatively
Target Group:
- Teachers, trainers, educators, etc.
Preparation:
Before the program,
- A detailed questionnaire to indicate their level of experience, teaching backgrounds, and training will be completed by participants.
- They will also prepare a presentation to reflect their teaching method.
Validation:
- A participation certificate will be given to all participants.
- A Europass Mobility Certificate will be given if the participant demands it, as well.
DAILY SCHEDULE
1st Day
09:00-09:45 Ice-breaking activities and introduction of the program
Welcome meeting with the teachers and students at the host school
10:00-11:00 Meeting the teachers at the culinary department
11:00-11:15 Break
11:15-12:00 Participating in the lessons and observe the students
12:00-13:00 Lunch
13:00-16:00 Cultural visits to some historical and touristic sites in the city
19:00-20:30 Dinner at a local restaurant
2nd Day
09:00-09:45 Getting the idea how to teach Turkish Culinary Art to the students
09:45-10:00 Break
10:00-11:00 Watching the cook with team in a kitchen of Restaurant
11:00-11:15 Break
11:15-12:00 Learning the specific details in Turkish Culinary
12:00-13:00 Lunch
13:00-15:00 Semi-evaluation session with Anatolia Team and the staff at school
3rd Day
09:00-09:45 Watching the cook with team in a kitchen of another Restaurant
09:45-10:00 Break
10:00-11:00 Learn about their activities and the programs
11:00-11:15 Break
11:15-12:00 Observing the service of the food
12:00-13:00 Lunch
13:00-17:00 Outdoor Activities (visit to some cultural and historical places)
4th day
09:00-12:00 Visiting a Women Cooperative and meet members
12:00-13:00 Lunch
13:00-14:30 Meeting with the members at the Cooperative and discussion of the Culinary Arts.
5th day
09:00-11:00 Brainstorming: Talking about how typical Turkish dinner can be prepared and what the basic points are
Creating evaluation form using google forms
11:00-13:00 filling out the evaluation forms
Feedback session and Certificates
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